Instant Pot Cheesecake

Instant Pot Cheesecake

Instant Pot Cheesecake

Ingredients

Crust:
Cooking Spray
1 cup Crushed Graham Crackers
3 tbsp butter, melted
1 pinch Salt
Cheesecake:
16 oz (2 blocks) Cream cheese, softened
½ cup Sugar
¼ cup Brown Sugar
¼ cup Sour Cream
1 tbsp All Purpose Flour
1 tsp Pure Vanilla Extract
¼ tsp Kosher Salt
2 Eggs
Whipped Cream, For Garnish

Directions

For the crust:

First, grease a 6″ springform pan with cooking spray. In a mixing bowl, combine graham cracker crumbs, melted butter and salt together. Transfer graham cracker mixture to the bottom of the springform pan and press it firmly to form the crust. Place in the freezer while making the cheesecake layer.

For the cheesecake:

In another mixing bowl, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla ans salt and beat until combined. Add the eggs one at a time and mix until blended. Pour batter over chilled crust in the springform pan.

Cooking:

Add 1.5 cups water into the Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18″ long) into thirds to make a long sling and lower it into the pot. Put the springform pan on top and fold the sling.

Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally.

Remove cheesecake from pot using the sling and place on a wire rack to cool for at least an hour.

Cover pan with foil and refrigerate for 4 hours or overnight. Spread whipped cream on top, if desired. You can also garnish with sliced berries.

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Teriyaki Grilled King Salmon With Green Vegetable Medley & Pineapple Rice

Ingredients

Teriyaki Sauce:
2 cups Soy Sauce
¾ cup Sweet Chili Sauce
3 tbsp Siracha
1 ½ cups Brown Sugar
1 cup Orange Juice
1 tbsp Garlic
1 cup Water
1 tbsp Onion Powder
1 tbsp Ground Ginger
Green Vegetable Medley:
3 oz Asparagus
3 oz Green Beans
3 oz Brussels Sprouts
3 oz White Onion
3 tbsp Sesame Oil
1 tbsp Rice Vinegar
2 tsp Siracha
cup Brown Sugar
½ tsp Chili Flakes
2 tsp Salt
2 tsp Pepper
2 tsp Garlic Powder
2 tsp Ginger Powder
Salmon:
1 6 to 8-ounce salmon fillet
Pineapple
4 oz Pineapple Chunks

Directions

Salmon:

Season salmon with lemon pepper and grill. Glaze with Teriyaki Sauce and finish in oven until fish reaches internal temperature of 145 degrees.

Rice:

Cook rice, set aside. Grill pineapple chucks and cut into small chunks. In a sauté pan, heat and mix rice and pineapple with sweet chili sauce and soy sauce.

Teriyaki Sauce:

Simmer all ingredients in a sauce pan for 20 minutes and thicken with cornstarch slurry if desired.

Chuck’s Carbonara

Chuck’s Carbonara

Chuck’s Carbonara

Ingredients

Ingredients:
1 lb Pasta of Your Choice
½ lb Beef Bacon
2 tbsp Rendered Fat or Lard
Drizzle of Extra Virgin Olive Oil
Salt
Pepper
5 Egg Yolks
½ lb Shredded Pecorino Romano

Directions

1. Blanch bacon. Put bacon in boiling water for 4-6 minutes to remove smoky flavor. Remove bacon from boiling water and plunge into cold water. Dice.
2. Start heating rendered fat on skillet while blanching. Add ground pepper to skillet.
3. Throw diced bacon into pan of fat. Drizzle with olive oil and liberally sprinkle with salt. Turn to low when starting to crisp.
4. Begin boiling pasta, 4-5 cups water for every pound of pasta.
5. Add dash of salt to boiling water, and then add pasta.
6. While pasta is cooking, whisk together the shredded cheese, eggs, and dash of ground pepper until mixture is smooth.
7. When pasta is al dente – or soft, with just a barely-there, toothsome bite- drain the water and return pasta to pot. Do not put pot back on heat. Save a cup of the pasta water for possible thinning of the sauce later on.
8. Immediately dump egg and cheese mix into pasta and toss. Add warm bacon and fat and toss. Allow egg mixture to cook and thicken; add the starchy pasta water as needed if sauce gets too thick. Do not return to direct heat and do not allow eggs to scramble.
9. Move into serving bowl (Tip; heat serving bowl to keep pasta warm) Garnish with pepper, salt if needed, and grated pecorino romano.
Serve.

Chuck’s Meatloaf

Chuck’s Meatloaf

Chuck’s Meatloaf

Ingredients

4 lbs Ground Hamburger (80% or 85% lean
1 cup Brown Sugar (light or dark)
12 oz Crushed Tomatoes
4 ½ cups Bread Crumbs
1 ½ cups Ketchup
¾ cup A1 Steak Sauce
4 tbsp (blue maic) Meat Magic
3 pinches Black Pepper
4 Green Onions (optional)
Optional – Meatloaf Topping: 1 1/2 cup Ketchup, 1 tablespoon Worcestershire, 3 tablespoons Molasses
Optional: 1/2 cup Cheddar Cheese in middle of loaf
Directions:

Directions

Preheat oven to 350 degrees

In a large bowl add ground hamburger along with the remaining ingredients, (minus the meatloaf topping and cheese). Mix well but do not over mix as meatloaf will be tough.

If you are adding cheese put half of the mixture in the loaf pan and top with the cheddar cheese, add the remaining mixture over the top of the cheese and form well in the pan.

If you are going to add the topping, mix the ingredients and add to the top of the meat.

Bake for 45 minutes or until internal temperature reaches 165 degrees.
Let Cool for about 15 minutes before unmolding.

Meatloaf

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